Opening a restaurant in New York City is an exciting, yet complex journey. Between securing permits, finding the right location, hiring staff, and designing a standout concept, there's a lot to juggle before the first plate ever hits the pass.
Recently, The New York Times explored this very process in its interactive feature, "Opening a Restaurant in New York Is No Picnic." The article shines a light on the many challenges restauranteurs face, but it overlooks one crucial part of the story: what happens behind the scenes.
That's where Sam Tell comes in.
For over 60 years, Sam Tell has helped bring New York's most ambitious restaurant visions to life. While others handle the front-of-house details, we build the back-of-house foundation, designing efficient kitchens, sourcing top-tier equipment, and ensuring every tool and tabletop piece is ready for day one.
Whether you're opening your first concept or your fifth, our team of experts knows what it takes to make a restaurant launch successful from start to finish.
Step by Step: How Sam Tell Simplifies the Restaurant Opening Process
1. Concept & Design Collaboration
Every successful restaurant begins with a strong concept, and the kitchen must support that vision. Early in the process, Sam Tell's design team partners with the operator's team to translate ideas into efficient, code-compliant layouts that maximize every square foot.
NYC operators often face challenges like space restrictions, older buildings, strict exhaust requirements, and ADA or landmarks compliance, elements that are highlighted throughout the NYT piece.
Our team helps navigate these nuances with:
- Detailed renderings and layouts
- Equipment specifications that meet city codes
- Smart flow planning for high-volume or compact kitchens
- Collaborative revisions with all trade partners
The goal: a kitchen that functions flawlessly from the moment you turn on the burners.
2. Large Equipment Selection & Supply
Once the design is finalized, equipment sourcing becomes the next major hurdle. In a city where lead times, space restrictions, and budget constraints collide, choosing the right equipment matters more than ever.
Sam Tell coordinates all large-equipment needs, from cooking and refrigeration to dishwashing and storage shelving, working with top manufacturers like Metro, Cambro, Vollrath, and more.
We manage everything behind the scenes, including:
- Quotes and specs
- Lead times and delivery schedules
- Field measurements
- Compliance with gas, electrical, and mechanical requirements
This is the phase where many NYC openings experience delays, as seen in the article's real-world buildout challenges. With our team managing logistics, operators stay on schedule and on budget.
3. Installation & Project Management
Coordinating installation, especially in NYC, is no small task. Sam Tell's Project Managers oversee the full scope of equipment execution, including:
- Delivery coordination
- On-site installation support
- Punch-list walkthroughs
- Troubleshooting and final adjustments
- Communication with our team and the operators team
In the NYT article, operators faced delays, workmanship issues, and unexpected fixes, from plumbing hurdles to makeshift construction solutions. Sam Tell's oversight helps prevent these pain points and ensures kitchens are ready to perform on opening day.
4. Smallwares & Tabletop Solutions
A restaurant isn't complete without the tools that support daily service. Beyond equipment, we supply the essentials that make kitchens efficient and dining rooms memorable. Whether you need prep tools, cookware, sheet pans, plates, bowls, glassware or a full tabletop program, Sam Tell provides it all from brands like Rosenthal, Libbey, Steelite, Churchill, Cardinal, and more.
We help operators choose:
- Durable smallwares for high-volume NYC service
- Elegant tabletop collections that match the restaurant's concept
- Storage solutions that maximize limited back-of-house space
These final details bring the concept to life and set the tone for the guest experience.
5. Grand Opening & Beyond
When opening day arrives, our partnership does not stop there. Our team continues to support operators with:
- Product training
- Reorder assistance
- Replacement sourcing
- Options for expansion or seasonal updates
NYC restaurants evolve quickly, and we're there long after the ribbon cutting to help keep operators running smoothly.
Opening a Restaurant in NYC is hard, but it doesn't have to be.
The New York Times article highlighted just how challenging the restaurant-opening journey can be in this city, from financing and permitting to buildout frustrations and shifting timelines. But, with the right partners, operators can overcome these hurdles and open with confidence. Behind every celebrated dining room is a well-designed, expertly equipped kitchen. That's what Sam Tell delivers, every time.
Reach out to your Sam Tell Representative today to start planning your dream kitchen and bring your restaurant vision to life.
